Pickling is a very common form of food preservation, and pickled cabbage is traditionally made by most households in giant clay pickling vats. Perhaps the most important characteristic of Northeastern Chinese cuisine is its use of suan cai, a traditional pickled Chinese cabbage. Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas.

Simmering, braising and sautéing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signatures dishes.

Due to its riverine environment, the Heilongjiang style of Northeastern Chinese cuisine is famed for its fish banquet, specialising in anadromous fish such as the trout banquet and the sturgeon banquet, and similarly, due to its mountainous environment, the Jilin style of Northeastern Chinese cuisine is famed for its dishes that use game animals even though only farm-raised animals are allowed for culinary use under the law. Liaoning cuisine is a new rising star among Chinese cuisines and has become increasing popular recently. Furthermore, Liaoning chefs have continuously won awards in recent culinary arts competitions in China.